BIGGEST LOSER PANCAKES

*** BIGGEST LOSER PANCAKES ***

Biggest loser oatmeal & egg white pancakes. They say once you try these, you will never go back. tastes like French toast!

Ingredients:
6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Instructions:
In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:
181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g Fiber


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originally posted on facebook ☺

UNSTUFFED CABBAGE ROLLS

A great recipe to increase your energy levels! Healthy & Yummy too!

UNSTUFFED CABBAGE ROLLS
Ingredients:

1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Enjoy!!!
Yield: Serves 6 to 8.

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Mini Chicken Pot Pies Made w/ Bisquick

Ingredients:

• Thai Chicken Mixture:
• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1/4 cup sliced green onions (4 medium)
• 1/2 teaspoon Thai red curry paste
• 1 cup shredded mozzarella cheese (4 oz)
• 1 tablespoon vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• Baking Mixture: 1/2 cup milk; 2 eggs; 1/2 cup Original Bisquick® mix
• Garnishes: 1/4 cup sliced green onions (4 medium, if desired); 1/2 cup salted cocktail peanuts

Directions:

• Preheat oven to 375°F.
• Spray 12-cup muffin pan with cooking spray.
• Heat oil over medium-high heat in 10″ nonstick skillet.
• Cook chicken about 6 minutes, stirring occasionally.
• Add onion and cook for 3 minutes.
• Add cilantro, green onions, lime juice and red curry paste. Stir occasionally. Cool for 5 minutes and sprinkle with cheese.
• Whisk ingredients for baking mixture in a bowl until well combined.
• Spoon a tbsp of the baking mixture in each muffin cup. Pour 1/4 cup chicken mixture over baking mixture and top with a tbsp of baking mixture.
• Bake for about 30 minutes.
• 10 minutes into baking open oven carefully and sprinkle the top of each muffin with 1/2 tbsp peanuts.
• Close and continue baking.
• Cool for 5 minutes. Loosen sides from the muffin pan with knife.
• Remove from pan and place on a cooling rack. Let cool for 10 minutes.
• Serve with slices of green onion.

Yield: 6
Submitted by: Stacy Jenkins

BROWNIE REFRIGERATOR CAKE

BROWNIE REFRIGERATOR CAKE


Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Apple-Cinnamon Oatmeal (overnight crock pot)

Want breakfast tomorrow without lifting a finger?

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot. 
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.
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Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

Yields 36 cookies

1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips


DIRECTIONS: Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.



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Strawberry Angel Food Trifle

YUMMY! Strawberry Angel Food Trifle ~ 

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.


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Chicken Apple Wraps

AWARD WINNING SALAD WRAPS - 

Chicken Apple Wraps

Ingredients
1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons Crunchy Peanut Butter
1 tablespoon lite mayonnaise (or greek yogurt)
2 teaspoons honey
Iceberg lettuce

Preparation
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.

Spoon into open lettuce leaf, roll and serve


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♥ ♥ NEW WAY TO SERVE POTATOES, I LOVE IT ♥ ♥

♥ ♥ NEW WAY TO SERVE POTATOES, I LOVE IT ♥ ♥

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. 
Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes, we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!

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CHICKEN-TORTILLA PIE

CHICKEN-TORTILLA PIE (From: Cooking Light)

Recipe Time
Cook Time: 10 Minutes
Prep Time: 13 Minutes

Ingredients

2 cups shredded cooked chicken breast
1/4 cup Fresh Salsa
1 cup spicy black bean dip (such as Guiltless Gourmet)
4 (8-inch) multigrain flour tortillas (such as Tumaro's)
1/2 cup (2 ounces) reduced-fat shredded Monterey Jack cheese
Cooking spray

Preperation
1. Preheat oven to 450°.
2. Combine chicken and salsa in a medium bowl.
3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9-inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

Nutritional Information
Amount per serving
Calories: 380
Calories from fat: 26%
Fat: 11g
Saturated fat: 4.3g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 1.4g
Protein: 39.9g
Carbohydrate: 28.7g
Fiber: 12.2g
Cholesterol: 80mg
Iron: 0.8mg
Sodium: 660mg
Calcium: 215mg

SUMMER PINEAPPLE STRAWBERRY COOLER

SUMMER PINEAPPLE STRAWBERRY COOLER

Ingredients

1 12-ounce can frozen pineapple juice concentrate, thawed
1 6-ounce can frozen limeade concentrate, thawed
4 cups cold water * 1 liter club soda, chilled
Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs

Directions
In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.

Serve with Fruit Swizzle Sticks, if desired.
Makes 14 (6-ounce) servings.

Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.

Sit back, soak up the sunshine sipping a sweet drink and enjoy summer.


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~DR. OZ'S SWIMSUIT SLIMDOWN DRINK~

~DR. OZ'S SWIMSUIT SLIMDOWN DRINK~

1 cup grapefruit, orange or pineapple juice,
2 tsp apple cider vinegar
1 tsp honey

Drink before each meal ... breaks down fat cells faster than anything else.


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NO DOUGH PIZZA

This One Is A KEEPER!!!

NO DOUGH PIZZA!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spray a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

 

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as seen on and copied from facebook :) ☺
 
 
http://tinajo.origamiowl.com/

Complete Steak Dinner in CrockPot (or Pork Chops or Chicken Breasts)

What a GREAT IDEA!!

Complete Steak Dinner in CrockPot 

Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs 

cook on low for 6 hours 

Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.


recipes and motivational weight loss tips-- follow -- Alexis Jonathan Salyers
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Minute Microwave Lasagna in a Mug

Minute Microwave Lasagna in a Mug - Low Carb!!!

3 Tbsp pizza sauce (no-sugar added)
3 Tbsp cottage cheese or 2 Tbsp pesto
1/3 cup fresh spinach or greens 2 diced green olives
4 slices pepperoni
1/2 cup shredded mozzarella cheese

Layer in pizza sauce. Top with pesto or cottage cheese. Add a layer of pizza/lasagna toppings. Add cheese. Press gently. Microwave on high (my microwave is 1000 watts) for one minute. Let cool slightly. Serve.
Makes 1 serving.

Make extras ahead and refrigerate the rest for another day.
Per serving/recipe: 178 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 22 g Protein; 14 g Fat


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Taco Seasoning

Rachel Ray talked about how you should make your own taco seasoning because the stuff you buy in stores is full of sodium (and it has silica in it, which is like the little packet found in new shoes that says DO NOT EAT!). 

This is just full of flavor. Simply spices! 

1 T chili powder, 

1 T ground cumin, 

1 T garlic powder, 

1 T onion powder, 

1/4 T crushed red pepper

http://www.5dollardinners.com/homemade-taco-seasoning/

Oopsies (a great alternative to regular breads)

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

OMG, I have GOT to try these!!!
Instead of bread - make oppsie bread instead YUMMMMM

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways. 

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ teaspoon baking powder (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

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Chocolate Oatmeal No Bake Cookies

AN ABSOLUTELY NOT SO SINFUL DELIGHT!!!

Chocolate Oatmeal No Bake Cookies

1/2 Cup Coconut Oil
1 1/3 C Honey
1/2 C Almond Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

TIP: Use PB2 for a healthier version & add any additions you like, raisins, nuts, etc.

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.
Enjoy!!!


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Peanut butter chocolate chunk cookies

Peanut butter chocolate chunk cookies
NO FLOUR, NO BUTTER, NO WHITE SUGAR

INGREDIENTS:

1 cup creamy peanut butter (I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter - see below)

1 cup light brown sugar, packed

1 large egg

1 tablespoon vanilla extract

1 teaspoon baking soda

6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)

DIRECTIONS:

To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 3 minutes. Stop to scrape down the bowl as necessary. (Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading while baking)

Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate; don't overmix or the nice chocolate chunks will break down. Transfer dough to airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking.

Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Using a 2-inch cookie scoop (about 2 tablespoons of dough or about 1.60 to 1.75 ounces by weight), form dough mounds and place on prepared baking sheet, spaced 2 inches apart (8 to 10 per tray). If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough. Slightly flatten the mounds before baking so they don't stay too domed and puffed while baking, just don't over-flatten.

Bake for 8 to10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than ten minutes. Cookies firm up as they cool, and baking too long will result in cookies that become too crisp and hard (The cookies shown in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers). Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.



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No Bake Strawberry Icebox Cake

No Bake Strawberry Icebox Cakeingredients:

3 lbs. fresh strawberries, sliced 
2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 
1 (14.4 oz.) box graham crackers 
1/4 cup milk chocolate chip morsels

directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

ALTERNATIVE to ICING

ALTERNATIVE to ICING

When you must have frosting but want a better alternative! 

Great icing!!

All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.

Whisk until it begins to thicken.

Then fold in 1 - 8 oz container of Cool Whip.

A great frosting ....spread on cakes and pipe onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~


~HEALTHIER ALTERNATIVE FOR ICING~

When you must have frosting but want a better alternative!

Mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.

Then fold in one 8 oz container of Cool Whip.

Another healthier option-- choose sugar free pudding and almond milk as well as reduced fat or Cool Whip Free- would make a great fruit dip!!!

***But to make it even healthier...instead of using cool whip, make your own whipped cream--Use 1-1/2 cups of heavy cream, 1 tsp of vanilla, add a lil stevia, or honey (or sweetener of your choice) mix with a hand or stand mixer until soft peaks form, then fold in with the vanilla pudding... I use that mixture even by itself, without the vanilla pudding to frost cakes, cupcakes, etc. it is light & not rich and full of sugar like regular store bought or buttercream icings. Enjoy!!! 

originally posted on facebook ☺

1-2-3 Cake

1-2-3 Cake. 
I love this idea!!!


You need two boxes of cake mix. 
One can be any flavor you prefer, but the other MUST be Angel Food cake mix. 

Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. 

Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. 

Microwave it for one minute and you will have a single serving of cake! 

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now and again without making an entire cake!!!

copycat recipe for Olive Garden’s Zuppa Toscana Soup

CREATE YOUR OWN HEALTHIER VERSION - IT WILL STILL TASTE YUMMY

Love this copycat recipe for Olive Garden’s Zuppa Toscana Soup – tastes exactly like the real thing!

(recipe from mommyontimeout)

Ingredients:
1 lb Italian Sausage (spicy if you prefer more heat)
5-7 slices of bacon
5 medium russet potatoes
2 c kale, chopped
1 c heavy whipping cream
1 qt water
2 cans of chicken broth
1/2 large onion
2-3 cloves of garlic, minced
2 tsp red pepper flakes
Salt and pepper

Directions:
Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.

Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between 1/8″ and 1/4″. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.

Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious! Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.

During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top. Delicious!


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FROG EYE SALAD

FROG EYE SALAD
(recipe from yummyhealthyeasy)

Ingredients:
3/4 cup sugar
1 Tbsp. all-purpose flour
1/2 tsp. salt
2/3 cup pineapple juice
1 egg, well beaten
1 tsp. lemon juice
1 cup Acini de Pepe pasta
2 cans mandarin oranges, drained
1 (20-oz) can crushed pineapple, drained
1 (20-oz) can pineapple tidbits, drained
1 cup miniature marshmallows
1 (8-oz) carton non-dairy whipped topping (Cool Whip), I use Lite
(real whipped cream can be used as well)

Directions:
Combine sugar, flour and salt in a saucepan. Stir pineapple juice into beaten egg then into the sugar mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in lemon juice. Set aside to cool.

Cook Acini de Pepe in 3 quarts of boiling water for 6-8 minutes, stirring often. Drain and rinse.

Combine cooked sauce with cooked Acini de Pepe. Cover and chill in refrigerator.

When cool, stir in the well drained fruit, marshmallows and whipped topping. Chill at least one hour before serving. ENJOY!!


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Cheesy Chicken and Wild Rice Casserole

SUPER YUMMY

Cheesy Chicken and Wild Rice Casserole
(recipe from Picky Palate)

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.
8-10 servings


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Cheeseburger Soup

COMFORT FOOD AT IT'S BEST!


Cheeseburger Soup
Ingredients:
1/2 pound ground beef (use 1 pound)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
Recipe Adapted from: Taste from Home


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Salisbury Steak with Caramelized Onion Gravy

Salisbury Steak with Caramelized Onion Gravy
(from the kitchen of One Perfect Bite)

Ingredients:

Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper

Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:

1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

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Slow Cooker Maple Chicken and Sweet Potatoes

THIS IS SUPER SIMPLE AND SO DELICIOUS!

Slow Cooker Maple Chicken and Sweet Potatoes
(from 5 Dollar Dinners)

Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 8 hours in slow cooker

Ingredients
1 pkg (about 1.5 lbs.) boneless skinless chicken thighs
Salt and pepper
About 3 Tbsp maple syrup, drizzled over chicken
3 medium sweet potatoes, peeled and cubed
About 1/2 lb. baby carrots (or 4-5 peeled carrots sticks)
1 small red onion
Salt and pepper over the top

Directions
Place the chicken the base of the slow cooker. Season with salt and pepper. Drizzle the maple syrup all over the chicken.
Place the cubed sweet potatoes, baby carrots or carrot sticks and chopped red onion over the top. Sprinkle a little more salt and pepper over it all.

Set the slow cooker on low and let cook for 8 hours.

Serve Slow Cooker Chicken with Sweet Potatoes and Baby Carrots.
(If you don’t like chicken thighs, use 3 chicken breasts.)


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Malt Whopper Pudding Cookies

JUST WOW WOW WOW

so not healthy, but who doesn't love whoppers??


Malt Whopper Pudding Cookies
By Chef in Training October 12, 2012

A soft delicious cookie with a yummy crunch using Whopper candy! These cookies are amazing!

3/4 cup butter softened
3/4 cup brown sugar
1/4 cup sugar
1 small box instant vanilla pudding dry, do not prepare
1/4 cup malt milk powder
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/4 cups flour
1-2 cups Whoppers

Cream butter, brown sugar and sugar together in a large bowl.
Add in vanilla instant pudding mix and malt milk powder and beat until well combined.
Add eggs and vanilla and mix well.
Add flour and baking soda and beat until well combined.
Mix in Whoppers until evenly distributed.
Roll dough into 1" balls.
Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.


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Honey Sesame Crock Pot Chicken

AMAZINGLY DELICIOUS - AND SUPER EASY!
Honey Sesame Crock Pot Chicken

Ingredients
2 pound boneless, skinless chicken breasts (or thighs)
salt and pepper
3/4 cup honey
1/2 cup low-sodium soy sauce
1/2 cup diced onion (optional)
1/4 cup ketchup
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
sesame seeds
3 scallions, chopped (optional)

Instructions
Lightly season both sides of chicken with salt and pepper, and place into your crock pot.
In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour mixture over chicken. Cook on low for 4 hours.
Remove chicken from crock pot, but reserve sauce in the pot. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace the lid and cook sauce on high for ten more minutes or until it thickens slightly.
Shred chicken into bite size pieces. Serve chicken over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.

(recipe from Very Culinary via Six Sisters Stuff)


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Ranch, Dry Onion Soup Mix & Taco Seasoning ~ Recipes

Make your own Ranch, Dry Onion Soup Mix, and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! Those contain a TON of stuff that is not good for you!!

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder

Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.






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Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

Ingredients
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Instructions
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

If desired top with ice cream or whipped cream.

(Shared by MHL fan Amanda)

Easy Cucumber Cream Cheese Roll-ups

A Rachael Ray Recipe. Whip it up in the morning for lunch (easy peasy). Some use chive cream cheese. Try it, you'll love it.

Ingredients
1/4 cup chopped cucumber
4 tablespoons softened cream cheese
3 large flour tortillas
1/4 pound sliced smoked turkey breast

Directions
Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.

Loaded Potato Soup

Loaded Potato Soup

1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups chicken broth
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal® all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

http://www.bettycrocker.com/recipes/loaded-potato-soup/0a2b9654-d0e5-4fee-9ce6-fad521e6041a

Quick Meatloaf (in a muffin pan)

Make meatloaf in a muffin pan- it cooks in 15 minutes! (Thank you Rachael Ray)

Ingredients

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Directions

Preheat oven to 450 degrees F.

Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-with-barbecue-sauce-recipe/index.html?oc=linkback

7 Up Biscuits

Bisquick, sour cream, 7-up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is: 

7-Up Biscuits
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7up. Dough will be very soft - don't worry

Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,

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Banana Split Icebox Cake

Banana Split Icebox Cake

Wow, this is definitely a keeper for this summer - no baking!

Serving Size: 10 servings

Ingredients

• 1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream)
• 1 cup (8 ounces) sour cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (8 ounces) crushed pineapple, drained
• 24 whole graham crackers
• 2 medium bananas, sliced thin
• Toppings: additional sliced bananas and sliced fresh strawberries
• Chocolate Drizzle:
• 1/4 cup heavy cream
• 1/4 cup semi-sweet chocolate chips

Instructions

1. In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.
2. On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
3. Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
4. Arrange sliced fruit on top. Drizzle with chocolate and serve.

Notes

Source: adapted from Shelly Flye from Taste of Home

Slow Cooker Pork Tenderloin

Slow Cooker Pork Tenderloin

2 pounds of Pork Tenderloin
1/4 cup soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
Diced dried onions 2 Tablespoons
Garlic Salt 1 1/2 teaspoons

Put everything in the crock pot and cook on low for 6 hours.

Cheesy Baked Dip

Cheesy Baked Dip
www.triedandtasty.com/

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

MELT IN YOUR MOUTH CHICKEN

This Chicken is TO DIE FOR!!! You Gotta Try it!!! Sooo Tender & Juicy!

MELT IN YOUR MOUTH CHICKEN

And it's Healthy...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

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PIGS IN THE MUD CAKE

METHOD PIGS IN THE MUD CAKE

You will need:
- A biscuit/cake of 20 cm (self-baking cake and some stores sell them plain)
- 2 x large bar of milk chocolate 200 gram
- 1 Cup (250 ml) whipped cream
- Filling for the cake of your choice ( a layer of jam / tart fruit and a layer of pastry cream, whipped cream or butter cream.
- 3 x a five-pack KitKat
- 1 packet (250 gram) light pink marzipan
- Cake saw or large knife
- Skewer (for the pig eyes)
- Ribbon
- Flat board or plank to the cake to set

In advance you already prepare the pigs, there's no real method ... just a bit like sculpting in elementary school once ;)

Pour the cream into a saucepan and place over low heat.
Continue stirring until almost boiling.
Meanwhile, the bar of chocolate into cubes break.
If the cream almost boiling turn off the heat and stir in chocolate the cubes
Stir until you have a smooth mixture.
Let this cool and thicken and occasionally stirring (takes a while).

In the meantime you take your already baked biscuit and cut it in 2 layers and fill with your filling of choice.
Keep your cake on a breadboard or other surface so you can easily rotate because smear the sides, is a nice mess :)
Break the kitkats already in 2 and and put them ready.
Look how thick the chocolate mixture is, when he is about as thick as custard you can smear the sides of the biscuits/cake
Use a spatula or just the back side of a knife.

If you have the whole cake smeared around you can stick the kitkats.
This is a difficult job, the kitkats sometime will not stick and fall occasionally.
Put them a little slanted so they lean against your cake.
If they were all sitting around you quickly doa ribbon around it and put them all pretty straight.

The rest of the chocolate mixture, you just pour this on top of the cake.
Please note, when it is too thin it goes through the kitkats wall!!!!

Then you put the pigs in the still soft chocolate and put in the fridge.

After an hour
you can put cake on a beautiful plate and serve, enjoy!

{it's Dutch from the FB site Taartjes, someone translated it so we can all enjoy!}

Caramel Pretzel Crunch Brownies

Top fudgy brownies with a warm gooey caramel layer, chocolate chips, toffee bits and a pretzel surprise.

Ingredients

    1  box Betty Crocker® fudge brownie mix
    Water, vegetable oil and eggs as called for on brownie mix box
    1  cup semisweet chocolate chips
    1  bag (14 oz) caramels, unwrapped
    1/4  cup butter or margarine
    1  tablespoon milk
    1  cup pretzels, coarsely crushed
    1/3  cup toffee bits

Directions

1. Heat oven to 350° F (325° F for dark and nonstick pan). Grease or spray 13x9-inch pan.
2. Make brownie batter as directed on box, using water, oil, and eggs; stir in 1/2 cup chocolate chips (reserve 1/2 cup). Spread into pan. Bake 24 to 28 minutes or until toothpick inserted 1 inch from edge comes out almost clean. Cool 5 minutes.
3. Meanwhile, in medium microwaveable bowl, microwave caramels, butter, and milk uncovered on High 2 to 3 minutes, stirring once, until caramels are melted. Carefully pour and spread over warm brownies. Sprinkle with pretzels, remaining 1/2 cup chocolate chips and toffee bits. Cool completely.

http://n0m.us/18OJ
 

CROCKPOT BEEF AND BROCCOLI

There were a ton of messages asking for this recipe to be re-posted. So here it is!!! Make sure you save a copy and share it with your friends!

CROCKPOT BEEF AND BROCCOLI


Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

 
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